Crispy Baked Fish Sandwich with Tangy Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Fish Sandwich with Tangy Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Sandwich with Tangy Slaw

This sandwich features a perfectly baked, lightly crispy fish fillet nestled in a whole wheat bun, topped with a refreshing tangy slaw. The crunch of whole wheat panko and the zesty yogurt dressing elevate the dish to a flavorful, satisfying meal ideal for any time of day.

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NUTRITION

343kcal
Protein
34.2g
Fat
5.2g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

1/4 cup Whole Wheat Panko

1 Whole Wheat Bun

1/2 cup shredded Green Cabbage

1/4 cup shredded Carrot

1 tbsp Plain Nonfat Greek Yogurt

1 tsp Lemon Juice

Olive Oil Cooking Spray

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Season the tilapia fillet with salt and pepper. Lightly press the fish into the whole wheat panko, ensuring an even coating.

  • 3

    Place the panko-coated tilapia on the baking sheet, spray lightly with olive oil, and bake for 12-15 minutes until the fish is cooked through and the coating is crispy.

  • 4

    Meanwhile, in a small bowl, combine shredded cabbage and carrot. Add the Greek yogurt and lemon juice, stirring until the slaw is evenly coated. Season with a pinch of salt and pepper.

  • 5

    Toast the whole wheat bun if desired. Assemble the sandwich by layering the tangy slaw over the crispy baked fish fillet inside the bun.

  • 6

    Serve immediately and enjoy your flavorful, satisfying fish sandwich.

Crispy Baked Fish Sandwich with Tangy Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Fish Sandwich with Tangy Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Sandwich with Tangy Slaw

This sandwich features a perfectly baked, lightly crispy fish fillet nestled in a whole wheat bun, topped with a refreshing tangy slaw. The crunch of whole wheat panko and the zesty yogurt dressing elevate the dish to a flavorful, satisfying meal ideal for any time of day.

NUTRITION

343kcal
Protein
34.2g
Fat
5.2g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

1/4 cup Whole Wheat Panko

1 Whole Wheat Bun

1/2 cup shredded Green Cabbage

1/4 cup shredded Carrot

1 tbsp Plain Nonfat Greek Yogurt

1 tsp Lemon Juice

Olive Oil Cooking Spray

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Season the tilapia fillet with salt and pepper. Lightly press the fish into the whole wheat panko, ensuring an even coating.

  • 3

    Place the panko-coated tilapia on the baking sheet, spray lightly with olive oil, and bake for 12-15 minutes until the fish is cooked through and the coating is crispy.

  • 4

    Meanwhile, in a small bowl, combine shredded cabbage and carrot. Add the Greek yogurt and lemon juice, stirring until the slaw is evenly coated. Season with a pinch of salt and pepper.

  • 5

    Toast the whole wheat bun if desired. Assemble the sandwich by layering the tangy slaw over the crispy baked fish fillet inside the bun.

  • 6

    Serve immediately and enjoy your flavorful, satisfying fish sandwich.